Sunday, October 2, 2011

Glazed Lemon Cookies

My brother-in-law is getting married next weekend and having a cookie reception after the ceremony. Family from across the country are bringing dozens of cookies to share. Tasty variety will abound! I baked up a batch of Glazed Lemon Cookies (recipe from Real Simple magazine). The cookie itself has a taste similar to a sugar cookie with a satisfying snap, and the lemon glaze adds a refreshing tang to the mix.

- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 2 large egg yolks
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 2 cups all purpose flour (The cookie dough should be about the consistency of play-dough, add a little flour at a time until it's at this consistency when you press a couple pieces together.)
- 1 cup powdered sugar
- 2 TBSP fresh lemon juice, plus more if necessary
- 1 tsp grated lemon zest

How To Bake Them
1) With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
2) Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper or plastic wrap and refrigerate until firm, about 30 minutes.
3) Heat oven to 350 degrees Fahrenheit. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on prepared baking sheets.
4) Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
5) In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

Note: Instead of refrigerating the dough, you can freeze the logs from Step 2 for up to two months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

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